|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
Reheating Temperatures: Grounf Beef-179F, Chicken Legs-181F, Shredded Beef-189F, Pork-186F
Repeat.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed ground beef(118F), chicken legs(128F), shredded beef(126F), and pork(123F) holding below 135F in the hot holding case. CDI-PIC reheated food to 165F and above and place back in display. Also suggested to periodically check the temperatures in the hot holding display case to ensure its holding at the required temperature. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed a bulk of chopped beef and chicken cooling in the walk in cooler covered in large totes. Observed chopped beef cooling in the bottom reach in unit directly after being prep.CDI-Educated PIC about cooling methods and suggested different ways to cool their food down faster. |
|
39
|
0.50
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
Repeat.
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored on the prep tables during
inspection. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the display cold holding unit at the meat market. Observed meat residue and food debris in between the tracks and underneath the meat trays. |
|
53
|
0
|
Physical facilities installed, maintained and clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.-Observed dust build up and discolaration along the walls and floors at the 3 compartment sink.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.-Observed floor damage at the 3 compartment sink and underneath cooking equipment. |